Amy's Table » Around Town: Events and Appearances

On the Radio: Tim Zagat

Amy — Sun, 14 Nov 2010 14:30:09 +0000

The Zagat survey was established by Tim and Nina Zagat in 1979 as a way to collect and correlate the ratings of restaurants by diners. For their first guide they surveyed their friends and covered the dining scene in New York City. Now they are in over 90 cities, with reviews based on surveys from over 300,000 diners over the years, And they don

Spooky Spirits!

Amy — Thu, 21 Oct 2010 13:49:25 +0000

Oooh I just love Halloween, and it’s all starting to come together! Today I’m at the Drees Design Center sharing spooky ideas for Halloween, including striped cocktails made with Blavod Black Vodka. You can find it at The Party Source.

How does a ghoul keep track of her drink at her Halloween party? By using her own Spider Wine Charm. Click here for directions, then add a simple sturdy wire loop.

Date Night at Final Cut Steakhouse

Amy — Fri, 03 Sep 2010 16:06:17 +0000

My husband and I did

Chef Michael Ollier’s Tartare recipe from the Gods of the Harvest event

Amy — Tue, 31 Aug 2010 14:03:26 +0000

Yum! So good! For Chef Michael Ollier’s recipe, click here.

Oh what a night!

Amy — Wed, 25 Aug 2010 12:26:45 +0000

Many thanks to Gary Kessler for the stunning photos of the Gods of the Harvest event at The Krohn Conservatory on Saturday, August 21st!

On the Radio: Cat Cora coming to Cincinnati for the Pink Ribbon Luncheon

Amy — Sun, 22 Aug 2010 13:10:57 +0000

Listen to the interview.

Cat Cora made television and culinary history as the first and only female Iron Chef and has

Wedge Salads on WCPO with Tonya O’Rourke today at Noon

Amy — Fri, 13 Aug 2010 12:00:46 +0000

Today I’m making a trio of Wedge Salads on the noon news on WCPO with Tonya O’Rourke.

Crisp iceberg lettuce is the basis for a wedge salad. Garnish with your favorite toppings to make the salad your own. Here are 3 for inspiration. Each one is guaranteed to make a simple burger or grilled chicken breast far more interesting!

Classic Wedge with Blue Cheese Dressing: Garnish with crumbled bacon, crumbled blue cheese, diced red onion, sliced green onions, crispy onion straws and Creamy Blue Cheese dressing.

Creamy Blue Cheese Dressing:
1 cup buttermilk
1 cup sour cream
4 ounces crumbled blue cheese
6 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon salt
1 teaspoon freshly ground black pepper

Combine all ingredients in a blender or food processor; blend to combine. Refrigerate any leftovers.

Greek Wedge: Garnish with diced cucumber, kalamata olives, cherry tomatoes, feta cheese, green onions, red onions, Greek dressing, salt and freshly ground black pepper.

Caesar Wedge: Garnish with croutons, Parmesan chards, crumbled bacon, Caesar dressing and freshly ground black pepper.

Gods of the Harvest: Join me for a special night at the Krohn Conservatory

Amy — Sun, 01 Aug 2010 16:59:56 +0000

Last year’s Goddesses of the Harvest: A Celebration of Women in Food at the Krohn Conservatory was a remarkable event. Everyone in attendance truly felt they had experienced something special. This year, it’s the “Gods” turn to shine and I can’t wait! I hope you’ll join me. To purchase your seat, click here

Can’t miss event: Lunch on the Land at Turner Farm, Sunday September 19th

Amy — Wed, 21 Jul 2010 15:51:52 +0000

I’m so excited to be a part of the 2nd Annual Lunch on the Land!

Cherry and Pecan Sirloin Salad on FOX19 and Q102 this morning

Amy — Fri, 16 Jul 2010 10:45:11 +0000

Today I’m whipping up a perfect summer salad and serving it with the just-right glass of wine on FOX19 and Q102. Click here to see the video.

Stubb’s Cherry and Pecan Sirloin Salad

Serves 4-6
Pair with Dancing Bull Merlot, the dark berry fruit of the wine compliments the soy and garlic flavors in the Beef Marinade.

1 Bottle of Stubb